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Carrot cake vegan and gluten-free

updated

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Ingredients for 1 servings:

  • 60 g margarine, vegan
  • 140 g raw cane sugar
  • 1 tsp cinnamon
  • 1 pinch of vanilla
  • 250 g applesauce
  • 300 g carrot(s), grated
  • 1 serving of organic lemon(s), juice and grated zest
  • 80 g cornstarch
  • 1 tbsp cream of tartar baking powder
  • 200 g ground almonds
  • 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Combine margarine, brown sugar, cinnamon, and vanilla, then add applesauce, carrots, lemon juice, and zest and mix well. Then stir in cornstarch, baking powder, salt, and almonds. Pour the mixture into a cake pan (loaf pan or springform pan) and bake at 180°C (top/bottom heat) for 60 minutes. Let the cake cool. If desired, you can top it with lemon icing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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